So the day when I’m going to share my first sourdough recipe has come and I feel a little bit nervous. If you have any kind of questions about this recipe, please don’t hesitate to leave a comment or reach me via email dezigotek(a)gmail.com.

(🇸🇰 slovenský preklad nájdete za anglickým textom).

A few notes before we start.

– you can also use this dough to make pizza

– I use a kitchen robot kneading, but if you like hand kneading, go ahead. It’s over +30C here and I’m trying to avoid any chance to be warmed up.

– if you don’t have sourdough starter, here is a great link how to grow your one. In this recipe I use wheat starter which is “rye based”. It means that I took my old and easy to work with rye starter and “fed” it with wheat flour for a few times.

Here we go with the recipe

– 120g of levain (take 100ml of water, 100g of flour of 1tbs of mature starter)

– 280g of all purpose flour

– 180ml of water

– 3 tbs of olive oil + 1 tbs to grease focaccia before baking

– half tsp of turmeric powder (not necessary, but I discovered that I like my focaccia being slightly yellow)

– 2 tsp of salt

– 1 tsp of dry rosemary powder

– handful of cherry tomatoes

– pinch of fresh rosemary leaves

black pepper.

Directions

Make a levain. Combine flour, water and mature starter in a jar and set aside covered for 6-8 hours for the night. (for the night about 6-8 hours)

Take 120ml of grown levain from the jar and combine with water and flour at the bowl of the robot. Combine levain leftovers with mature starter and return the latter to the fridge or wherever you keep it

Knead the dough for 15min on the second speed. Cover the bowl with a kitchen towel or plastic foil and let the natural fermentation magic begin. The dough should grow twice in size, depending on the temperature, it takes about 5 hours. . I waited for 4 hours this time.

Add salt, spices, oil the bowl and knead again for 15 or 20 minutes. The dough should be very elastic in the end.

Famous bakers will not support this step, but I’m not looking for their validation 🙂 I don’t roll out the dough before putting it into the baking form. Transform the dough into a greased baking form with a spatula and “spread” it over the form. Press cherry tomatoes into the dough, grease with olive oil, season with salt and pepper, cover with a kitchen towel of plastic foil and let the dough grow again for about 2 hours or so.

Bake focaccia in the oven preheated to 250C for 15minutes. Let it cool on the wire rack.

My last comment about this recipe will be: don’t be afraid to start sourdough baking. It’s much easier than I expected.

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2 thoughts on “Sourdough focaccia with cherry tomatoes”

I absolutely love how you put the cherry tomatoes on top! I tried to put sun-dried tomatoes on top of my focaccia one time and they burnt to a crisp. I will have to try using cherry tomatoes next time like you did, thanks for sharing! (: